Description Edit

Ingredients Edit

Directions Edit

  1. Heat olive oil in a large pot. Saute onions until they are translucent. Add garlic, thyme, basil, salt, pepper, and bay leaves.
  2. Cook about 2 minutes. Add tomatoes and wine. Simmer uncovered for 30 minutes, stirring occasionally.
  3. Add Eggplant, zucchini, red and green peppers.
  4. Simmer covered for about 15 minutes or until the vegetables are tender, stirring occasionally but do not break up the veggies.
  5. Chill overnight. Sprinkle with lemon juice and serve hot over white rice.
  6. Serve cold, warm, or hot!

Contributed by Edit

This Y-group is international. Good food from all parts of the world. A place where we can share the wonderful food from all over the world.

Community content is available under CC-BY-SA unless otherwise noted.